Dark Chocolate Mousse (the one and only)

The one and only chocolate mousse I ever make. Just three ingredients, no added sugar, and it’s done. This recipe keeps impressing my guests every single time.

Who’s up for chocolate today? I hope you are, as I’ve got for you the perfect chocolate mousse recipe, the one and only you need in your life. It might seem a little bit pretentious for me to say, but seriously this chocolate mousse never failed me and always amaze my guests’ palate. One of the last times I made it for a huge crowd of people was about a month ago at a culinary show in Chicago. Everyone kept coming back to me asking for the recipe. It’s actually incredible when you think how easy it is to prepare.

After this event, I finally decided to share the recipe with you, although it’s probably the easiest one I know and for sure the more minimalist one from the blog since it’s made with only two basic ingredients: chocolate and eggs, plus just a little bit of butter. The secret: choose good organic eggs and high quality chocolate, preferably at 60% cocoa. I have tried with 70% cocoa too, but I do not really recommend it, as the texture is harder to handle and does not turn out as smooth as it does with a 60% cocoa.

Once you chose your ingredients, all you need to do is melt the chocolate on one hand, making sure you do not burn it, and separate the eggs whites and yolks on the other hand. This is the only technical part of the recipe – but cracking an egg is not that difficult either. When incorporating the yolks to the melted chocolate, make sure you stir well after each yolk addition to prevent them from cooking in the warm melted chocolate.

Set aside and prepare eggs whites by beating them together with a pinch of salt until stiff peaks form. At this step, I like to add about one third of the whites to the chocolate in order to smooth the texture. Once you get a supple chocolate texture, incorporate into the eggs whites in two or three additions, stirring very gently with a wooden spoon or a rubber spatula. Pour into a large serving bowl or individual ones or ramekins, place in the fridge to set for about 2 to 3 hours, and it’s ready!

You can also prepare the mousse days in advance and freeze it immediately. When it’s time to eat it, remember to take it out from the freezer a few hours in advance and place in the refrigerator until ready to serve. When I serve the chocolate mousse, I like to add some extra sea salt on top for the taste – dark chocolate and sea salt are the perfect combo. You can also add some toasted crushed hazelnuts or almonds for even more texture.

Then if you ask me my favorite way to enjoy the chocolate mousse, it’s always with some delicate French Almond Tuiles (see below the recipe). I actually learned both recipes – the chocolate mousse and the tuiles – in a French cookbook I got when I was a teenager and from which I actually made almost all the recipes (how often does it happen, seriously? We usually make two or three recipes from each cookbook most of the time). To me these two recipes are the perfect combo; you’ve got a great contrast in textures and flavors, the tuiles being sweetened while the chocolate mousse is not.

Now let’s say a word about the bitterness of this chocolate mousse which is as I said earlier not sweetened at all. First of all, it’s important to mention that this chocolate mousse is mostly a treat that will please every dark chocolate lovers (I am not at all a milk chocolate lover personally). If like me you like the bitterness of dark chocolate, you will for sure love this one. Again, the key is to choose high quality chocolate, with a reasonable percentage of cocoa in order to get the right texture.

When choosing a 60% cocoa chocolate, you’ve got some sugar in the chocolate that will naturally sweeten the chocolate mousse so it is not as bitter as a unsweetened chocolate would be. Also, both yolks and egg whites will bring some softness to the mousse that will in not appear that bitter. If really you want to add some sugar, you can add a few tablespoons of sugar or honey to the chocolate, it will be just fine. And for all dark chocolate lovers, I know you are probably coffee lovers too, and you will be happy to learn that you can sometimes add a shot of espresso in the mousse (stir with melted chocolate at the end of step 1 of the recipe). Without any further notice, I now leave you with the perfect chocolate mousse recipe!

OH wow! I loved your mention of a cookbook you got as a teenager. I also learned to make chocolate mousse as a teenager, but I got my recipe from a friend who got if from a Jamie Oliver cookbook (or show?), and it was always a succes. But yours is so much simpler in its minimalism, I must give it a try! Maybe it becomes a new favorite … Your photos are stunning, btw!

Hi Jamie! Adding more liquid can actually restore melted chocolate to its liquid state. Stir boiling water into the seized chocolate 1 teaspoon at a time to smooth it out. Try to use very little liquid though, or your mousse texture won’t turn the same. I hope it helps!